Abstract
The objective of the present research was to review the state of the art on the consequences of drinking coffee at the different levels of the gastrointestinal tract. At some steps of the digestive process, the effects of coffee consumption seem rather clear. This is the case for the stimulation of gastric acid secretion, the stimulation of biliary and pancreatic secretion, the reduction of gallstone risk, the stimulation of colic motility, and changes in the composition of gut microbiota. Other aspects are still controversial, such as the possibility for coffee to affect gastro-esophageal reflux, peptic ulcers, and intestinal inflammatory diseases. This review also includes a brief summary on the lack of association between coffee consumption and cancer of the different digestive organs, and points to the powerful protective effect of coffee against the risk of hepatocellular carcinoma. This review reports the available evidence on different topics and identifies the areas that would most benefit from additional studies.
Highlights
In this review, we will consider the effects of coffee ingestion on the organs composing the gastro-intestinal tract, which are the first organs with which coffee and its large diversity of components come into contact after ingestion
A recent meta-analysis of 11 studies reported that coffee intake reduces the risk of developing non-alcoholic fatty liver disease (NAFLD) in coffee consumers compared to non-consumers by 32% (RR = 0.68; 95% 95% confidence interval (CI) = 0.68–0.79), and reduces the aggravation of the disease in already diagnosed patients by 23% (RR = 0.77; 95% CI = 0.60–0.98) [189]
Since coffee is widely consumed worldwide, it is of critical importance to know its effects on the first organs of the body with which it comes in contact during consumption, i.e., the gastro-intestinal tract
Summary
We will consider the effects of coffee ingestion on the organs composing the gastro-intestinal tract, which are the first organs with which coffee and its large diversity of components come into contact after ingestion. This review is not intended to consider in detail all the mechanisms of action on coffee on these processes, since these aspects have been developed mainly in two detailed and recent reviews [1,2]. The knowledge on these aspects remains limited mainly because concentrations of the different components of coffee are strongly affected by various factors such as the coffee type and origin, the roasting process and the method of preparation, which largely vary among different countries. These differences generate marked difficulties in the attribution of the effect of coffee to one specific compound and in their extension to the population worldwide
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